Savour Spring’s Freshness, Taste Elegant Charm at Four Seasons Hotel Dalian

Four Seasons Hotel Dalian Chinese restaurant Saai Yue Heen has launched its spring menu, themed “Savour Spring’s Freshness, Taste Elegant Charm,” celebrating seasonal ingredients through a fusion of traditional Cantonese techniques and modern culinary artistry. Available through the end of May 2025, the menu invites guests to indulge in a symphony of spring-inspired flavours.

Seasonal Ingredients: Crafting Spring’s Essence with Artistry

The menu highlights the delicate bounty of spring, featuring ingredients such as fragrant toona shoots, tender bamboo shoots, and fresh fava beans. Signature dishes include:

• Abalone with Chinese Toona and Crispy Shallots: Plump abalone paired with aromatic toona sprouts and crispy shallot threads, offering a textural harmony.
• Stir-Fried Scallops with Spring Bamboo Shoots in XO Sauce: Sweet scallops and crisp bamboo shoots elevated by a signature XO sauce, capturing the essence of land and sea.
• Hand-Peeled Fava Beans with Lily Bulbs: A rustic yet refined dish celebrating the natural sweetness of fava beans and lily bulbs.

Luxury Meets Tradition: Elevated Cantonese Delicacies

The menu also showcases premium ingredients reimagined with precision:

• Hand-Peeled River Shrimp with Black Truffle: Fresh river shrimp wok-tossed with aromatic black truffle paste, balancing earthy richness with delicate sweetness.
• Loquat and Fish Maw Soup: A nourishing broth combining silky fish maw and soothing loquat, embodying Cantonese soup traditions.
• Gorgon Fruit, Lily Bulb, and Peach Gum Dessert: A velvety, honeyed dessert blending gorgon fruit, lily bulbs, and peach resin - a luxurious spring tonic.

Innovative Fusion: Bold Flavours, Artistic Presentation

Saai Yue Heen reinterprets classics with creative twists:

• Wagyu Beef Fried Rice with Leek Sprouts and Preserved Radish: Premium Wagyu stir-fried with leek sprouts and house-pickled radish, infused with intense “wok hei” aroma.
• Pork Liver and Goji Leaf Soup: A comforting Cantonese staple featuring tender pork liver and bitter-sweet goji leaves, slow-simmered in a clear broth.

Each dish is artfully plated on celadon tableware or adorned with ink-wash motifs, mirroring the vitality of spring.

Refined Service: A Spring Feast Tailored to Each Guest

True to Four Seasons standards, Saai Yue Heen offers personalized service. Guests with dietary restrictions or allergies are encouraged to inform the staff in advance.

Reservations

Embark on a culinary journey through spring’s freshest flavours at Saai Yue Heen, Four Seasons Hotel Dalian. For bookings or inquiries, call +86 (411) 3994 8888.

About Saai Yue Heen

Saai Yue Heen, meaning "happiness and joy," offers an exceptional Cantonese dining experience, blending top-quality ingredients, a classic menu, and heartfelt service. The restaurant features seafood tanks at the entrance, showcasing local delicacies like purple sea urchins and abalone, as well as Boston lobsters, all prepared with traditional Cantonese methods to create a truly remarkable culinary journey.